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Braised Lamb Shanks with Red Wine and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 509 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: European

Description

This Braised Lamb Shanks recipe is a comforting and flavorful dish featuring tender lamb shanks cooked slowly in a rich mixture of red wine, beef broth, and aromatic vegetables. Perfectly seared and then braised in the oven, the lamb becomes melt-in-your-mouth tender, infused with rosemary, coriander, and a hint of balsamic vinegar. Serve this hearty meal over creamy mashed potatoes for a satisfying dinner.

Ingredients

Scale

Meat

  • 3-4 lamb shanks (about 1.5-2 pounds), trimmed of excess fat

Vegetables & Herbs

  • 1 large onion, finely chopped
  • 2 carrots, chopped
  • 5 shiitake mushrooms, sliced
  • 1/2 tablespoon rosemary, dried or fresh

Spices & Seasonings

  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon ground coriander

Liquids & Sauces

  • 2 tablespoons extra virgin olive oil
  • 3 ounces tomato paste
  • 3 bay leaves
  • 3 cups beef broth
  • 1 cup red wine
  • 1/4 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Preheat Oven and Sear Lamb Shanks: Preheat your oven to 350°F (175°C). Heat a large Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Season the lamb shanks evenly with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Sear the lamb shanks in the hot oil until they develop a golden brown crust on all sides. Remove and transfer them to a large plate.
  2. Sauté Vegetables and Aromatics: Add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the finely chopped onion, chopped carrots, and sliced shiitake mushrooms. Sauté until the vegetables become translucent, stirring occasionally. Then, add the rosemary and ground coriander, cooking for another 30 seconds while stirring constantly. Stir in the tomato paste, coating the vegetables evenly.
  3. Add Liquids and Seasonings: Pour in the beef broth, red wine, balsamic vinegar, and Worcestershire sauce. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir to combine. Return the seared lamb shanks to the pot, ensuring they are mostly covered by the liquid. Add the bay leaves.
  4. Braise in the Oven: Cover the Dutch oven with its lid and place it on the bottom rack of the preheated oven. Bake for 2 hours, allowing the lamb shanks to cook slowly and become tender in the flavorful braising liquid.
  5. Rest and Serve: After 2 hours, carefully remove the lamb shanks from the oven. Let them rest in the covered pot for about 10 minutes before serving. Serve hot with the rich braising gravy spooned over creamy mashed potatoes or your choice of side.

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 5 days. Reheat desired portions gently by simmering in a small pot on low heat, covered and stirring occasionally.
  • Freeze: Cool lamb shanks completely before freezing in an airtight container. Store for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

  • Serving Size: 1 lamb shank with gravy
  • Calories: 520
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 130mg

Find it online: https://jmrecipes.com/braised-lamb-shanks-with-red-wine-and-vegetables-recipe/